Hodgepodgereel

Curry for Days

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“Dinner for Two, please”.

This is the statement my wife and I are meant to say on any given night when dining out. Of course, we may just hold up two fingers, but generally it’s just the two of us.

Taking advantage of this situation for us means that we have left overs to take home…but when that “take home” is in the form of home cooking, that means we get to ration out the meals for days.

The image shown to the right is of the curry I had made last Friday. It’s a new recipe that incorporates seafood (crab legs, mussels, and fish) into the curry which replaced a regular protein of chicken (legs and thighs). The recipe has been retooled to create a spicier version than my mother used to make for us at home. And this curry recipe has lemongrass so it’s very similar to Laksa.

Over the course of 4 days, my wife and I got to replenish our bowls with as much curry as possible adding vermicelli noodles and french bread and green onion (scallion) pancakes to sop up the curry (cilantro and fresh squeezed lemon juice for aroma and flavor).

We are finally moving on from this magic curry…to tonight’s menu: egg noodles with green onions and oysters sauce, egg drop soup, and scallion sauced tofu.

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